Peppered bread sauce
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Onion, peeled | |
| 8 | Whole cloves | |
| 1 | Bay leaf | |
| 1 | pint | Milk |
| 1 | teaspoon | Whole black peppercorns, |
| Roughly crushed | ||
| 6 | ounces | Fresh white breadcrumbs |
| 2 | tablespoons | Single cream |
| ½ | ounce | Butter |
| Salt & freshly ground black | ||
| Pepper | ||
Directions
Stud the onion with the cloves.Place in a pan with the bay leaf, milk and peppercorns. Gently bring to the boil and then remove from the heat. Cover and stand for 20 minutes. Strain the milk into a clean pan and stir in the breadcrumbs. Simmer gently for 10 minutes, stirring occasionally until thickened, then stir in the cream and butter. Season to taste and spoon into a serving bowl.
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